Cook the pasta according to package directions. Drain the pasta and rinse in cold water until the pasta is cold. Allow to thoroughly dry before adding it to the other ingredients.
While the pasta is cooking prep the veggies/other salad additions: grill corn on the cob (Note 2), chop the pepper, slice the celery, cube cheddar cheese pieces, and thinly slice green onions. Cook pork according to package directions and allow to cool to room temperature. In a large bowl add the pulled pork (add as much or as little as you want of the pork - we used just over half of the container but you may want more or less.), cooked and cooled pasta, corn, pepper, celery, cheddar cheese, and green onions.
In another small bowl, whisk together the mayo, BBQ sauce, apple cider vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, salt and pepper (to taste, I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk until well combined.
Pour dressing over the salad. Toss ingredients until combined.
Cover tightly and place in the fridge until ready to eat. (You can eat it right away, but it's better chilled for at least 30 minutes. The longer it chills the more the flavors meld, but don't chill longer than a few hours. Best eaten the same day.) Garnish with fresh cilantro as desired right before eating. Taste again and season with any additional salt/pepper as needed.